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Saturday, 19 July 2014

Raspberry, chia and white chocolate morning muffins

The reason I haven’t labelled these raspberry, chia and white chocolate muffins as either a ‘breakfast at your desk’ or a ‘weekend brunch’ is because they satisfy both titles. I made these on a Sunday, but took the batch into work on the Monday morning, where the editorial team proceeded to scoff them down with glee – it’s been a while since anyone has bought baked goods into the office.

I made these before returning to work following my week’s holiday in Cornwall, taking them with me on the tube, safely tucked in my cake tin, and they were the perfect sweet antidote to those post-holidayMonday morning blues.

I took the basic recipe from a great new breakfast cookbook, B&B The Book of Breakfast and Brunch by Hugo Woolley I found (which I will be reviewing properly soon, so keep reading). 

Hugo beats together 110g of soft butter with a ½ a teaspoon of vanilla extract, 170g of caster sugar and a pinch of salt until creamy and pale.

Ingredients for the muffins - but don't forget the milk like I nearly did!

Then he folds 340g of self-raising flour, two teaspoons of baking powder and 10g of ground almonds into the butter mix. Then adding 200-250ml of milk to the mixture until the “consistency of wet bread dough”. 

I also added chia seeds into the wet mix. I seem to add chia into everything these days as it doesn’t really taste of anything but provides mountains of health benefits. Also, that way you can kid yourself into thinking the chia cancels out the sugar and all is well with the world.

After following Hugo’s steps I put 12 muffin cases into a muffin tray and dolloped half the mixture into the cases, and dotted with raspberries. But then my hand "slipped" and I added pieces of milkybar white chocolate buttons.

Raspberry and white chocolate scattered in the dough
 - try breaking up the buttons into tiny pieces

I then covered the raspberries and chocolate with the remaining mixture, added a sprinkling of porridge oats to convince myself they were actually a breakfast muffin, and baked at 180 degrees for around 20 minutes.

Raspberry and white chocolate muffins hot out of the oven

Don't eat the whole batch of muffins at once!

Perfect with a mug of breakfast tea

Definitely give Hugo’s book a whirl if you are like me and crazy about breakfast – this guy believes brunch should be a three-course affair, and I wholeheartedly agree.


Enjoy x